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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 490.9
  • Total Fat: 31.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 736.8 mg
  • Total Carbs: 51.2 g
  • Dietary Fiber: 20.8 g
  • Protein: 11.5 g

View full nutritional breakdown of Beans and Avodaco Salad calories by ingredient
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Beans and Avodaco Salad

Submitted by: NANA1984X

Introduction

This is a great dish that I have great it to have aside meat for dinner but you can have it on its own if you are a vegetarian or as filling salad for lunch.
This is a great dish that I have great it to have aside meat for dinner but you can have it on its own if you are a vegetarian or as filling salad for lunch.

Number of Servings: 4

Ingredients

    125 grams red kidney Beans, drained and washed
    125 grams Chickpeas (garbanzo beans), drained and washed
    4 Baby Avocados, fruit without skin and seeds, diced
    1 Onions, white or red raw, medium chopped
    1 Peppers, sweet, red or green, fresh, medium deseeded and diced
    4 Red Ripe Tomatoes, tomato diced
    90 grams Sun Dried Tomatoes, diced

    Dressing:
    1 zested Lime, juice of 1/2 fruit and (2" dia
    2 tbsp Red wine vingar,
    Olive Oil, 1 tbsp
    Salt, dash for seasoning
    handful corriander or mint leaves, chopped

Directions

In a large salad bowl, mix the beans and the rest of the ingredients.

For the dressing: mix the oil, the vinager and lime juice and wisk together, poor over the salad and season with salt.

Serve the Salad adding the chopped corriander or the mint or both if you like with the zest of the lime for a fresh taste And enjoy...

Serving Size: Serves 4 adults

Number of Servings: 4

Recipe submitted by SparkPeople user NANA1984X.






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